CN106544223A - 红薯叶枸杞野菊花清酒及其酿造方法 - Google Patents
红薯叶枸杞野菊花清酒及其酿造方法 Download PDFInfo
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Abstract
本发明提供了一种红薯叶枸杞野菊花清酒，该红薯叶枸杞野菊花清酒主要由以下重量份原料组成：糯米95～105、鲜红薯叶15～20、枸杞8～12、野菊花6～10、鲜枣1～2、糯米粉4～5、黑米粉0.5～0.8、红薯淀粉0.8～1.2、辣蓼草0.12～0.28、蜂蜜0.3～0.5、水适量。本发明还提供了一种红薯叶枸杞野菊花清酒的酿造方法。本发明提供的红薯叶枸杞野菊花清酒具有帮助消化、健胃并促进新陈代谢、减肥降脂、清火排毒、抗氧化抗癌以及补血养颜等功效，是适合各类人群的健康酒。本发明提供的红薯叶枸杞野菊花清酒的酿造方法操作简单，便于工业化制作生产。
Description
技术领域
本发明属于酿酒技术领域，具体地涉及一种红薯叶枸杞野菊花清酒及其酿造方法。
背景技术
清酒起源于夏，兴盛于周，历秦汉，以至于唐宋，皆是以果梁蒸煮，加曲发酵，压榨而后酒出。《周礼·天官酒正》中有记载，“辨三酒之物，一曰事酒，二曰昔酒，三曰清酒。”事酒，有事而饮；昔酒，无事而饮；清酒，则恭为上品，神仙方可享用。在久远的商周、秦汉时期，清酒作为酒中上品，曾在将士出征、祭祀天地、诸侯会盟等重大政治、军事、外交活动中发挥作用。
清酒色泽呈淡黄色或无色，清亮透明，芳香宜人，口味纯正，绵柔爽口，其酸、甜、苦、涩、辣诸味谐调，酒精含量在15%～17%以上，含多种氨基酸、维生素，是营养丰富的饮料酒。随着人们生活水平的提高，对食品的保健作用越来越重视，具有保健功能的清酒会是人们最佳的选择。
发明内容
有鉴于此，确有必要提供一种红薯叶枸杞野菊花清酒及其酿造方法，以满足人们需要。
本发明提供一种红薯叶枸杞野菊花清酒，其主要由以下重量份原料组成：糯米95～105、鲜红薯叶15～20、枸杞8～12、野菊花6～10、鲜枣1～2、糯米粉4～5、黑米粉0.5～0.8、红薯淀粉0.8～1.2、辣蓼草0.12～0.28、蜂蜜0.3～0.5、水适量。
基于上述，所述糯米粉的粒径≤2.0 mm，黑米粉的粒径≤2.0 mm，所述红薯淀粉的粒径≤4.0 mm。
本发明还提供一种上述红薯叶枸杞野菊花清酒的酿造方法，包括以下步骤：
制作酒曲 将辣蓼草洗净，并加水碾磨成碎末浆，制得辣蓼草浆；将糯米粉、红薯淀粉和黑米粉混合均匀，得到糯米混合粉；然后，一边向所述糯米混合粉中依次加所述辣蓼草浆、蜂蜜和适量的水，一边搅拌混合并揉成糯米混合粉团；将所述糯米混合粉团分成粒径为3～6 cm的酒曲粒，然后，将所述酒曲粒放置于空气温度为24～28℃、湿度为44%～50%的室内发酵5～8天，制得酒曲；
浸泡糯米 将糯米清洗净，浸泡4～8小时，沥干水分，得到浸泡后的糯米；
蒸煮糯米 向所述浸泡后的糯米加入适量的水，并放入锅中蒸熟，将蒸熟的糯米摊开冷却至室温备用；
制作枣红薯叶混合汁 将枣清洗后并去核，获得无核枣以及枣核，将所述无核枣打浆后获得枣浆，将所述枣核进行磨粉后获得枣核粉；将鲜红薯叶清洗后切碎，然后再与所述枣浆和所述枣核粉混合并搅拌均匀，用压榨机进行榨汁，获得枣红薯叶混合汁；
制作枸杞水 将适量的水煮沸，停止加热，然后将枸杞加入沸水中闷至沸水冷却至室温，过滤，得到枸杞水；
制作野菊花水 将适量的水煮沸，停止加热，然后将野菊花加入沸水中闷至沸水冷却至室温，过滤，得到野菊花水；
拌曲发酵 把所述酒曲粉碎过筛，并与所述蒸熟的糯米、所述枣红薯叶混合汁、所述枸杞水和所述野菊花水搅拌均匀；然后在24～28℃发酵7～10天，得到酒酿；
压榨 将所述酒酿压榨过滤得到红薯叶枸杞野菊花清酒。
基于上述，所述蒸煮糯米的步骤包括：向所述浸泡后的糯米加入适量的水，并放入蒸锅中蒸煮直至沸腾18～22分钟；然后再喷入冷水，再蒸煮至沸腾10～18分钟，得到蒸熟的糯米；将蒸熟的糯米摊开冷却至室温备用。
基于上述，所述红薯叶枸杞野菊花清酒的酿造方法进一步包括：在68℃～72℃下对所述红薯叶枸杞野菊花清酒进行水浴灭菌、冷却、过滤、调味着色、装罐处理。
本发明提供的红薯叶枸杞野菊花清酒中各原料的功效如下：
糯米粉，是指以糯米为原料研磨制成的粉状物料，糯米含有蛋白质，脂肪，糖类、钙、磷、铁、维生素B1、A、E，营养丰富，为温补强壮食品，具有补中益气，健脾养胃，止虚汗之功效，对食欲不佳，腹胀腹泻有一定缓解作用。
黑米粉，是指以黑米为原料研磨制成的粉状物料，黑米富含蛋白质、赖氨酸、植物脂肪、纤维素和人体必需的矿物质铁、锌、铜、锰、钼、硒、钙、磷等，以及丰富的维生素B1、B2、B6、B12、D、E和烟酸、花青素、叶绿素及黄酮类和强心苷等药用成分。因此，经常食用黑米，有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症，对于少年白发、妇女产后虚弱，病后体虚以及贫血、肾虚均有很好的补养作用。
红薯淀粉，是指以鲜红薯加工成的粉状物料，红薯含有丰富的淀粉、维生素、纤维素等人体必需的营养成分，还含有丰富的镁、磷、钙、硒等矿物元素和亚油酸等。这些物质能保持血管弹性，并且还是一种理想的减肥食品。科学数据显示，它的热量只有大米的1/3，而且因其富含纤维素和果胶而具有阻止糖分转化为脂肪的特殊功能。
红薯叶，一般使用的是秋天红薯成熟后地上秧茎顶端的嫩叶。红薯叶有提高免疫力、止血、降糖、解毒、防治夜盲症促进新陈代谢、通便利尿、升血小板、预防动脉硬化、阻止细胞癌变、催乳解毒等保健功能。红薯叶可使肌肤变光滑，经常食用有预防便秘、保护视力的作用，还能保持皮肤细腻、延缓衰老。
辣蓼草，又名蓼子草，为蓼科植物蓼的全草，性温，味辛。含挥发油、蹂质、黄酮、水蓼素、水蓼素-7-甲醚、鼠李欣素、及金丝桃甙，还含葱酮衍生物、蓼酸等有效化学成分。辣蓼草还具有解毒、利尿、止痢、止痒的功效。辣蓼草中含有根霉菌、酵母菌等多种微生物所需的生长素，能更好地促进这些微生物的生长繁殖，同时还对酒曲中有害杂菌有抑制作用。
枣，属李科植物枣的成熟果实，是一种药食同源的果品。枣含有蛋白质、糖类、有机酸、脂肪、人体所必需的18 种氨基酸以及铁、锌、磷、钙、硒等。枣最突出的特点是维生素含量非常高，可达400～600 mg/kg，如含维生素B1、B2、尼克酸等，素有“活性维生素”之称，并有“天然维生素丸”的美誉，具有很高的营养保健价值。枣不但含有丰富的营养物质，而且还含有丰富的药用物质，具有养胃健脾、补血益气、和解药毒、保护肝脏、增强肌力等功效，可润肺、止咳、治虚、养胃。因此，枣是一种不同于一般的果品，它集药用、保健、食用等多功能于一体，而成为果中珍品。
枸杞，是指商品枸杞子，它含有胡萝卜素、甜菜碱、维生素A、维生素B1、维生素B2、维生素C和钙、磷、铁等，具有增加白细胞活性、促进肝细胞新生的药理作用，近代药理实验表明：枸杞具有增强机体免疫功能，抑制肿瘤，降血糖，降血脂，抗疲劳等功能作用；简而言之，它的主要功效归纳为“滋肾、润肺、明目”。
野菊花，多年生菊科草本植物，野菊花品种繁多，头状花序皆可入药，是中国常用中药，具有疏风、清热、明目、解毒之功效。主要治疗头痛、眩晕、目赤、心胸烦热、疔疮、肿毒等症。现代药理研究表明，野菊花具有治疗冠心病、降低血压、预防高血脂、抗菌、抗病毒、抗炎、抗衰老等多种药理活性。
蜂蜜，是一种营养丰富的食品，其主要包括果糖和葡萄糖，易被人体吸收；此外还包括多种微生物素、多种有机酸、矿物质以及酶等物质。因此，蜂蜜具有护肤美容、抗菌消炎、促进组织再生、促进消化、提高免疫力、保护心血管等功效。
因此，本发明提供的红薯叶枸杞野菊花清酒香气扑鼻，色泽晶莹剔透，饮用起来口感爽净，同时还具有薯香和菊香以及枸杞的风味，香味醇厚，唇齿留香，放置于容器中能够香味持久，口感甜中透出酸味，酸甜可口；而且所述红薯叶枸杞野菊花清酒还具有帮助消化、健胃并促进新陈代谢、减肥降脂、清火排毒、抗氧化抗癌以及补血养颜等功效，是适合各类人群的健康酒。
本发明提供的红薯叶枸杞野菊花清酒的酿造方法操作简单，便于工业化制作生产。另外，在本发明提供的酿造方法中，在枣浆与切碎的鲜红薯叶中加入枣核粉，由于枣核粉具有粗糙的摩擦面，在搅拌榨汁过程能充分松散鲜枣的果肉纤维和红薯叶中的纤维，因此也有效地避免了由于鲜枣果肉和红薯叶中较大的纤维发酵形成“酒盖”使热量散发困难、酒酸化的现象发生，减少了鲜红薯叶的青味，从而使得酿造的红薯叶枸杞野菊花清酒更加可口。
具体实施方式
下面通过具体实施方式，对本发明的技术方案做进一步的详细描述。
实施例1
本实施例提供一种红薯叶枸杞野菊花清酒，其主要由以下重量份原料组成：糯米95、鲜红薯叶15、枸杞8、野菊花6、鲜枣1、糯米粉4、黑米粉0.8、红薯淀粉1.2、辣蓼草0.12、蜂蜜0.3、水适量。
本实施例还提供上述红薯叶枸杞野菊花清酒的酿造方法，其主要包括以下步骤：
制作酒曲 将辣蓼草洗净，并加水碾磨成碎末浆，制得辣蓼草浆；将糯米粉、红薯淀粉和黑米粉混合均匀，得到糯米混合粉；然后，一边向所述糯米混合粉中依次加所述辣蓼草浆、蜂蜜和适量的水，一边搅拌混合并揉成糯米混合粉团；将所述糯米混合粉团分成粒径为3～6 cm的酒曲粒，然后，将所述酒曲粒放置于空气温度为24～25℃、湿度为49%～50%的室内发酵10天，制得酒曲；
浸泡糯米 将所述糯米清洗净，浸泡5小时，且保持水面高出糯米顶面20 cm，沥干水分，得到浸泡后的糯米；
蒸煮糯米 向所述浸泡后的糯米加入所述野菊花水，并放入锅中蒸熟，并放入蒸锅中蒸煮直至蒸锅上汽沸腾20分钟；然后再喷入冷水，再蒸煮至蒸锅上汽沸腾15分钟，得到蒸熟的糯米；将蒸熟的糯米摊开冷却至室温备用；
制作枣红薯叶混合汁 将鲜枣清洗后并去核，获得无核枣以及枣核，将所述无核枣打浆后获得枣浆，将所述枣核进行磨粉后获得枣核粉；将鲜红薯叶清洗后切碎，然后再与所述枣浆和所述枣核粉混合并搅拌均匀，用压榨机进行榨汁，获得枣红薯叶混合汁；
制作枸杞水 将适量的水煮沸，停止加热，然后将枸杞加入沸水中闷至沸水冷却至室温，过滤，得到枸杞水；
制作野菊花水 将适量的水煮沸，停止加热，然后将野菊花加入沸水中闷至沸水冷却至室温，过滤，得到野菊花水；
拌曲发酵 把所述酒曲粉碎过筛，并与所述蒸熟的糯米、所述枣红薯叶混合汁、所述枸杞水和所述野菊花水搅拌均匀；然后在24℃发酵10天，得到酒酿；
压榨 将所述酒酿压榨过滤得到红薯叶枸杞野菊花清酒；在70℃下对所述红薯叶枸杞野菊花清酒进行水浴加热10分钟左右，使所述酒曲上的发酵菌及杂菌失去活性；然后经过冷却、过滤、调味着色、装罐处理，即可得到清酒成品。
实施例2
本实施例提供一种红薯叶枸杞野菊花清酒，其主要由以下重量份原料组成：糯米98、鲜红薯叶17、枸杞9、野菊花7、鲜枣1.2、糯米粉4.3、黑米粉0.72、红薯淀粉1.1、辣蓼草0.16、蜂蜜0.35、水适量。
本实施例还提供一种上述红薯叶枸杞野菊花清酒的酿造方法，该酿造方法与实施例1提供的红薯叶枸杞野菊花清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为25～26℃、湿度为47%～48%的室内发酵7天；在拌曲发酵的步骤中，发酵温度为27℃，发酵时间为7天。
实施例3
本实施例提供一种红薯叶枸杞野菊花清酒，其主要由以下重量份原料组成：糯米100、鲜红薯叶18、枸杞10、野菊花8、鲜枣1.5、糯米粉4.5、黑米粉0.65、红薯淀粉1、辣蓼草0.2、蜂蜜0.4、水适量。
本实施例还提供一种上述红薯叶枸杞野菊花清酒的酿造方法，该酿造方法与实施例1提供的红薯叶枸杞野菊花清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为25～26℃、湿度为45%～46%的室内发酵7天；在拌曲发酵的步骤中，发酵温度为25℃，发酵8天。
实施例4
本实施例提供一种红薯叶枸杞野菊花清酒，其主要由以下重量份原料组成：糯米102、鲜红薯叶19、枸杞11、野菊花9、鲜枣1.7、糯米粉4.8、黑米粉0.57、红薯淀粉0.9、辣蓼草0.24、蜂蜜0.45、水适量。
本实施例还提供一种上述红薯叶枸杞野菊花清酒的酿造方法，该酿造方法与实施例1提供的红薯叶枸杞野菊花清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为26～27℃、湿度为44%～45%的室内发酵6天；在拌曲发酵的步骤中，发酵温度为26℃，发酵时间为9天。
实施例5
本实施例提供一种红薯叶枸杞野菊花清酒，其主要由以下重量份原料组成：糯米105、鲜红薯叶20、枸杞12、野菊花10、鲜枣2、糯米粉5、黑米粉0.5、红薯淀粉0.8、辣蓼草0.28、蜂蜜0.5、水适量。
本实施例还提供一种上述红薯叶枸杞野菊花清酒的酿造方法，该酿造方法与实施例1提供的红薯叶枸杞野菊花清酒的酿造方法基本相同，主要不同之处在于：在制作酒曲的步骤中，酒曲粒放置于空气温度为27～28℃、湿度为45%～46%的室内发酵6天；在拌曲发酵的步骤中，发酵温度为29℃，发酵时间为7天。
对上述实施例1～5提供的红薯叶枸杞野菊花清酒的理化特性及感官等各项指标进行评价，评价结果如下表所示：
红薯叶枸杞野菊花清酒的评价表
| 指标 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
| 酒精度/(20℃ vol) | 9.8% | 10.4% | 10.7% | 10.9% | 11.0% |
| 总糖(以葡萄糖计) | 88 g/L | 95 g/L | 99 g/L | 101 g/L | 103 g/L |
| 总酸(以乳酸计) | 3.9 g/L | 4.1 g/L | 4.4 g/L | 4.6 g/L | 4.9 g/L |
| 氨基酸态氮 | 0.32 g/L | 0.34 g/L | 0.37 g/L | 0.38 g/L | 0.40 g/L |
| 色泽 | 桔红色，清凉透明，有光泽 | 桔红色，清凉透明，有光泽 | 桔红色，清凉透明，有光泽 | 桔红色，清凉透明，有光泽 | 桔红色，清凉透明，有光泽 |
| 香气 | 兼有清酒特有的醇香及淡淡菊香 | 兼有清酒特有的醇香及淡淡菊香 | 兼有清酒特有的醇香及淡淡菊香 | 兼有清酒特有的醇香及淡淡菊香 | 兼有清酒特有的醇香及淡淡菊香 |
| 口味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 | 口感绵甜、醇厚，且透出酸味 |
| 风格 | 既有清酒的风格，又有红薯、枸杞等原料的风味 | 既有清酒的风格，又有红薯、枸杞等原料的风味 | 既有清酒的风格，又有红薯、枸杞等原料的风味 | 既有清酒的风格，又有红薯、枸杞等原料的风味 | 既有清酒的风格，又有红薯、枸杞等原料的风味 |
| 杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 | 无肉眼可见外来杂质 |
此外，本发明实施例提供的上述红薯叶枸杞野菊花清酒因黑米粉、红薯淀粉、红薯叶、枸杞、鲜枣、野菊花以及蜂蜜等物质的加入，还具有帮助消化、健胃并促进新陈代谢、减肥降脂、消火排毒、抗氧化抗癌以及补血养颜等功效，是适合各类人群的健康酒。
最后应当说明的是：以上实施例仅用以说明本发明的技术方案而非对其限制；尽管参照较佳实施例对本发明进行了详细的说明，所属领域的普通技术人员应当理解：依然可以对本发明的具体实施方式进行修改或者对部分技术特征进行等同替换；而不脱离本发明技术方案的精神，其均应涵盖在本发明请求保护的技术方案范围当中。
Claims (5)
1.一种红薯叶枸杞野菊花清酒，其特征在于，它主要由以下重量份原料组成：糯米95～105、鲜红薯叶15～20、枸杞8～12、野菊花6～10、鲜枣1～2、糯米粉4～5、黑米粉0.5～0.8、红薯淀粉0.8～1.2、辣蓼草0.12～0.28、蜂蜜0.3～0.5、水适量。
2.根据权利要求1所述的红薯叶枸杞野菊花清酒，其特征在于，所述糯米粉的粒径≤2.0 mm，黑米粉的粒径≤2.0 mm，所述红薯淀粉的粒径≤4.0 mm。
3.一种权利要求1或2所述的红薯叶枸杞野菊花清酒的酿造方法，包括以下步骤：
制作酒曲 将辣蓼草洗净，并加水碾磨成碎末浆，制得辣蓼草浆；将糯米粉、红薯淀粉和黑米粉混合均匀，得到糯米混合粉；然后，一边向所述糯米混合粉中依次加所述辣蓼草浆、蜂蜜和适量的水，一边搅拌混合并揉成糯米混合粉团；将所述糯米混合粉团分成粒径为3～6 cm的酒曲粒，然后，将所述酒曲粒放置于空气温度为24～28℃、湿度为44%～50%的室内发酵5～8天，制得酒曲；
浸泡糯米 将糯米清洗净，浸泡4～8小时，沥干水分，得到浸泡后的糯米；
蒸煮糯米 向所述浸泡后的糯米加入适量的水，并放入锅中蒸熟，将蒸熟的糯米摊开冷却至室温备用；
制作枣红薯叶混合汁 将鲜枣清洗后并去核，获得无核枣以及枣核，将所述无核枣打浆后获得枣浆，将所述枣核进行磨粉后获得枣核粉；将鲜红薯叶清洗后切碎，然后再与所述枣浆和所述枣核粉混合并搅拌均匀，用压榨机进行榨汁，获得枣红薯叶混合汁；
制作枸杞水 将适量的水煮沸，停止加热，然后将枸杞加入沸水中闷至沸水冷却至室温，过滤，得到枸杞水；
制作野菊花水 将适量的水煮沸，停止加热，然后将野菊花加入沸水中闷至沸水冷却至室温，过滤，得到野菊花水；
拌曲发酵 把所述酒曲粉碎过筛，并与所述蒸熟的糯米、所述枣红薯叶混合汁、所述枸杞水和所述野菊花水搅拌均匀；然后在24～28℃发酵7～10天，得到酒酿；
压榨 将所述酒酿压榨过滤得到红薯叶枸杞野菊花清酒。
4.根据权利要求3所述的红薯叶枸杞野菊花清酒的酿造方法，其特征在于，所述蒸煮糯米的步骤包括：向所述浸泡后的糯米中加入适量的水，并放入蒸锅中蒸煮直至沸腾18～22分钟；然后再喷入冷水，再蒸煮至沸腾10～18分钟，得到蒸熟的糯米；将蒸熟的糯米摊开冷却至室温备用。
5.根据权利要求3或4所述的红薯叶枸杞野菊花清酒的酿造方法，其特征在于，所述红薯叶枸杞野菊花清酒的酿造方法进一步包括：在68℃～72℃下对所述红薯叶枸杞野菊花清酒进行水浴灭菌、冷却、过滤、调味着色、装罐处理。
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